Quick Cherry Pie Bites (Printable Version)

Buttery mini pastries filled with sweet cherry filling, sprinkled with cinnamon sugar, and baked until golden.

# What You'll Need:

→ Pastry Components

01 - 1 sheet refrigerated pie dough (approximately 8 oz)
02 - 1 large egg, beaten (for egg wash, optional)

→ Filling

03 - 1 cup cherry pie filling (approximately 9 oz)

→ Cinnamon Sugar Topping

04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - Unroll the refrigerated pie dough. Using a 2.5-inch round cutter, cut out 12 circles from the dough.
03 - Gently press each dough circle into the wells of a mini muffin tin, forming small pastry cups that conform to the tin shape.
04 - Spoon approximately 1 tablespoon of cherry pie filling into each pastry cup, distributing evenly among all 12 wells.
05 - Lightly brush the exposed pastry edges with beaten egg using a pastry brush. This step is optional but promotes golden browning.
06 - Combine granulated sugar and ground cinnamon in a small bowl, mixing until thoroughly incorporated.
07 - Evenly sprinkle the cinnamon sugar mixture over the tops of all the cherry pie bites.
08 - Bake for 13 to 15 minutes until the pastry turns golden brown and the cherry filling becomes bubbly.
09 - Allow the bites to cool in the muffin tin for 5 minutes. Carefully transfer to a wire rack and cool completely before serving.

# Expert Hints:

01 -
  • These come together in under 30 minutes with minimal cleanup
  • The buttery, flaky crust pairs perfectly with sweet cherry filling
02 -
  • Hot filling burns worse than hot coffee, so let these cool at least 10 minutes before tasting
  • If your muffin tin isnt nonstick, give it a quick spray before pressing in the dough
03 -
  • Work quickly with cold dough to prevent it from becoming sticky and hard to manage
  • If you dont have a round cutter, a clean shot glass works surprisingly well

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